Syria Archives - International Cuisine

Muhammara (Syrian Hot Pepper Dip)

February 18, 2021 By Darlene at International Cuisine

Muhammara is a hot pepper dip from Syria. It is absolutely delicious and my new favorite little spread. I served it with some Syrian pita bread for our appetizer, and it was a big hit. Honestly, I think I am in love with just about anything that calls for pomegranate molasses. This dip has such complex flavors and a wonderful texture that comes from the walnuts. This one is a keeper!

This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them. Syria is famous for Aleppo pepper, and it is what gives this dish its kick. I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well.

This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do.

Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found? The name of the actual pepper is the Halaby pepper. It comes in at 10,000 on the Scoville scale which is about double a jalapeno. The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on. It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.

Course Appetizer

Cuisine Syrian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 468kcal

Author Darlene at International Cuisine

Ingredients

2 red bell Peppers Seeded and quartered
3 Slices whole wheat bread crusts removed
3/4 cup walnuts chopped
2 Tablespoons lemon juice fresh
2 Tablespoons Aleppo Pepper ground
2 teaspoons Pomegranate molasses
1 clove garlic minced
1 teaspoon cumin ground
pinch salt to taste
1/2 cup olive oil
1 pinch sumac

Instructions

Line a baking sheet with aluminum foil
Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
Enjoy with Syrian Pita Bread

Nutrition

Syrian Pita Bread

February 18, 2021 By Darlene at International Cuisine

Syrian Pita Bread is easy to make and there is simply nothing better than freshly baked bread. I served it with the absolutely delicious muhammara a Syrian hot pepper dip that we absolutely loved.

This recipe calls for both wheat and all-purpose flour. It puffs up beautifully and can be used for all sorts of things like stuffed sandwiches or simply just cut up into pieces and used to sop up any number of dips and sauces. We also enjoyed it alongside the baked lamb kibbeh as well. They are famously served with shawarma and also loved hot out of the oven with just butter.

I have a baking stone which this recipe calls from, you can use a baking sheet however you need to make sure it is a really sturdy one that can take the heat. If you don’t have a baking stone, this is the one that I use and love.

Did you know that the capital city of Syria, Damascus claims to be the oldest continuously occupied city in the world? The name Damascus was recorded first by the ancient Egyptians all the way back to the 15th century B.C. The name Damascus is derived from an old Arabic name “Darmeseq’ which means “a well watered place”. The Ancient city of Damascus is a UNESCO World Heritage Site.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Pita Bread

Syrian Pita Bread is divine when you make it from scratch. It's surprisingly easy!

Course Bread

Cuisine Syrian

Prep Time 20 minutes

Cook Time 6 minutes

Rising time 1 hour 30 minutes

Total Time 1 hour 56 minutes

Servings

Calories 197kcal

Author Darlene at International Cuisine

Ingredients

1 cup lukewarm water
2 teaspoons active dry yeast
½ teaspoon sugar
1/4 cup whole-wheat flour
2 1/2 cups unbleached all-purposed flour
1 teaspoon kosher salt
2 tablespoons olive oil

Instructions

Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture starts to come together in a mass.
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.
Turn dough onto work surface.
Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes.
Try not to add too much reserved flour; the dough should be soft and a bit moist.
Clean the mixing bowl, oil it and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm place.
Leave until dough has doubled in size, about 1 hour.
Place a baking stone in the oven and heat oven to 475 degrees.
Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball.
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and with a rolling pin, roll into a flat disc about a 6" circle. Repeat for the remaining dough.
Carefully lift the dough circle and place quickly on hot stone. Put as many will fit on your stone.
After 2 minutes the dough should be nicely puffed.
Turn over with tongs or spatula and bake 1 minute more.
The pita should be pale, with only a few brown specks.
Transfer warm pita into a cloth and cover so bread stays soft.
Repeat with the rest of the dough balls.

Nutrition

Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

February 18, 2021 By Darlene at International Cuisine

Baked lamb kibbeh called kibbeh bil sanieh in Syria is considered to be the national dish. It is beloved in many Middle Eastern countries, especially in Syria and Lebanon. This dish made typically made with lamb is similar to a pot roast, a true comfort food. It is made with fine bulgur which makes for a lovely consistency and texture whether this is eaten baked or raw.

Yes, this dish raw called Kibbeh Nayeh is also beloved. I didn’t try it raw as I don’t have a reliable source for fresh lamb meat. However, you could also use beef and I bet this dish raw is very similar to a steak tartare which is one of my favorites. At any rate, this baked lamb kibbeh is filled with flavor and is the type of dish that would be perfect for any family meal. It is typically served with a side of yogurt dip.

When you make this dish you should cut the kibbeh into a design or typically simple diamond shapes before you put it in the oven. You can make it round or in a 9 x13″ pan whichever you have on hand.

Did you know that in the Middle Ages, the capital city of Syria, Damascus was a major point on the Silk Road from Asia and gave the name to the woven fibers known as damask?

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

A lovely lamb dish from Syria that is simply delicious!

Course Main Dish

Cuisine Main Dish

Prep Time 20 minutes

Cook Time 1 hour

resting time 20 minutes

Total Time 1 hour 40 minutes

Servings

Calories 565kcal

Author Darlene at International Cuisine

Ingredients

Kibbeh Nayeh or Raw Kibbeh

1 cup fine bulgur #1
8 ounces tomato sauce Small can
10-12 ounces room temperature water
2 pounds lean ground lamb
2 medium onions grated
2 teaspoons kosher or sea salt

Kibbeh stuffing

1 pound lean ground lamb
1 medium onion roughly chopped
1/4 cup pine nuts
3/4 teaspoon kosher or sea salt
2 teaspoons ground allspice

Topping

1/2 - 1 tablespoon butter

Instructions

Kibbeh Nayeh or Naked/Raw Kibbeh

In a large bowl, soak the bulgur in the tomato sauce and water for about 20 minutes until the liquid is absorbed. If a bit of water remains simply drain it out.
After the bulgur is done soaking, add the lamb, grated onions, and salt to the bowl. Knead the mixture with your hands for several minutes as if it were bread, until all of the ingredients are thoroughly combined. Refrigerate the mixture while you make the stuffing.

Kibbeh Stuffing

In a non-stick pan, sauté the ground lamb on low-medium heat, breaking it up so that it cooks in tiny pieces. After about 8-10 minutes, when the meat is completely browned, add the chopped onion, pine nuts, allspice and salt. Kibbeh stuffing before mixing.
Stir the ingredients together and cook the mixture another 8-10 minutes. Set the mixture aside to cool.

Putting it all together

Preheat the oven to 350 degrees
Retrieve the Kibbeh Nayeh from the refrigerator and divide it in half. Wet your hands and cover the bottom and sides of a round 9” pan with one half of the raw lamb mixture. Pat it down gently so that it becomes a thin layer that entirely covers the pan.
Once the entire pan is covered with the raw lamb mixture, add the cooked lamb mixture on top. Then add the remaining half of the raw lamb mixture on top of the cooked lamb, encasing it between the raw lamb layers.
When the cooked lamb is completely covered, wash your hands and smooth out the top gently. Then cut a design or diamond shapes all the way through the Kibbeh by making diagonal cuts with a large knife, then cutting diagonals in the other direction to make diamonds. Dot each piece with a dab of butter.
Bake for 35-40 minutes, until the top and sides are well browned. Check occasionally during baking and pour off any fat that comes to the surface and dispose of it.
At the end of baking, to make the top crispier, you can broil for 1-2 minutes.
Let the Kibbeh rest for a few minutes. Serve with Greek-style yogurt.

Nutrition

Syrian Nut Cake (H’risseh)

February 18, 2021 By Darlene at International Cuisine

Syrian nut cake called h’risseh is a delectable cake made with semolina, topped with an assortment of nuts, and then doused with a fragrant sugar syrup. The result is a stunningly beautiful and delicious dessert.

This recipe calls for semolina, you just want to make sure to use coarse semolina flour not fine to achieve the proper texture. I have a link to the proper semolina here. Additionally it calls for superfine sugar which you should be able to find in your local grocery store but I but if you can’t find it I have it linked here. Rose water and Orange Blossom water are used in the fragrant syrup.

The semolina batter is made with butter and yogurt which results in a lovely light and airy cake. Feel free to use whatever nuts you like. This easy to make dessert calls for it to rest in a cool place for about 3 hours so be sure to plan ahead when you want to make it.

Interestingly, the name h’risseh in Lebanon is a savory dish, a porridge made with wheat and meat. In Syria however, there is no confusion everyone knows this Syrian nut cake. It was made famous in a small town not to far from the Capital city Damascus called Nabak on the road to Aleppo.

It should be served with a coffee as would be traditional in Syria. A lovely dessert recipe for just about any occasion.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a wonderful main dish, baked lamb kibbeh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Nut Cake (H'risseh)

A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria

Course Dessert

Cuisine Middle Eastern, Syrian

Prep Time 20 minutes

Cook Time 40 minutes

Refrigeration time 3 hours

Total Time 4 hours

Servings

Calories 452kcal

Author Darlene at International Cuisine

Ingredients

For the Batter

1 1/4 cups Semolina flour not fine
6 Tbsp unsalted butter room temperature
1/4 cup sugar superfine
1 1/2 cups Yogurt Whole Milk
1/4 tsp baking soda
1 tsp tahini for greasing the pan

For the topping

1/3 cup almonds blanched
1/3 cup Pistachio nuts
1/3 cup walnut pieces
1/3 cup cashews unsalted

Fragrant Sugar Syrup

1 cup sugar superfine
1 tsp lemon juice fresh
1/2 cup water
1 Tbsp rose water
1 Tbsp orange blossom water

Instructions

In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
Add in the yogurt, and baking soda and mix well.
Grease a 10" round cake pan with tahini.
Spread the batter in the cake pan and smooth with a spoon.
Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
Preheat the oven to 400 degrees
Remove the batter from the refrigerator and scatter the nuts all over the top.
Bake until the cake is golden 40 minutes
While the cake is cooking make the fragrant syrup
In a saucepan add the sugar, lemon juice and water and place over medium heat.
Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
Slice and serve with coffee

Nutrition